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July 2016
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1 green bell pepper
3 cups mexican blend cheese
9 cups chicken broth
2 tsps ground coriander
1 tsp red pepper flakes
1 tsp red pepper flakes
3 tbsps basil
1 cup water
1 tsp sesame oil
1 tbsp ginger
1 cup yellow onion
2 bags frozen mixed vegetables
1 cup Chicken Broth
1 cup chili powder
1 tsp paprika
1 tbsp Extra Virgin Olive Oil
1 tsp sugar
1 lb Red Potatoes
2 Shallots
4 zucchini
2 tsps Fresh Rosemary
3 tbsps hoisin sauce
4 Bone-in
2 cans 28 oz diced tomatoes
4 cups rice
7 tbsps vegetable oil
1 lb Parsnips
1 packet taco seasoning
10 chicken breasts
24 cloves garlic
1 bunch cilantro
2 med onions
2 cans 15 oz dark red kidney beans
1 med red bell pepper
1 tbsp ancho chili powder
4 hamburger buns
1 package taco shells
1 tsp dried oregano
1 can 14.5 oz diced tomatoes
2 heads romaine lettuce
1 tbsp ground cumin
2 tsps cumin
1 jar pickles
3 cups long grain rice
2 tsps thyme
3 med onion
4 lbs ground beef
3 tbsps soy sauce
8 cloves Garlic
5 tbsps olive oil
1 can 15 oz tomato sauce
10 ozs pasta
2 roma tomatoes
1 tsp cayenne pepper
8 ozs sausage
1 lb pork tenderloin
1 tsp salt
12 ozs cheddar cheese
2 med red bell peppers
4 tsps cornstarch
2 bunches scallions
1 can 28 oz tomato puree
1 lb Carrots
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